I missed my CSA post last week because hubby forgot to pick up our veggies! OOPS!! Good thing it was a veggie only week! I would have been ticked if it was eggs/fruit/dairy week!
This week's haul brought lots of yummy goodies. There was even a sweet surprise!
Week 7 CSA Box:
- Baby beets
- Purple and green kohlrabi
- Baby leeks
- Red Romaine Lettuce
- Cultured Butter
- Plain Greek yogurt…nonhomogenized, grass fed!
- Gouda cheese
- Fresh mozzarella
- and Strawberries! (the sweet surprise)
What did we do with the harvest?
- We ate most of the strawberries and froze the rest (we were leaving for a trip and they wouldn't have lasted.)
- Salads with lettuce and spinach
- Huge sauté with all the veggies
- Spinach in eggs
- Dill Havarti from Week 5 in salads, quesadilla (DELICIOUS!) and on sandwiches.
- I made sauerkraut with beets and kohlrabi that is still fermenting but I think will taste awesome! (recipe to follow)
- When we returned from our vacation, my hubby and I were craving veggies. I took the remaining spinach, asparagus, leeks, a few carrots and radishes I had hanging around the veggie bin and sauteed them up with ghee, garlic and a bunch of herbs from my garden. Added some salt and pepper and that was dinner. It was such a random mix but wow was it delicious!
- The rest of the cheeses I am saving and I will do something with the remaining beets next week!
Here's the recipe for the Beet and Kohlrabi Sauerkraut. This was delicious!! am teaching a fermenting class next week and plan to use this as a sample! Isn't the color gorgeous?!?
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- 1/2 head of green cabbage, chopped
- 4 small or 1 large beet, peeled and chopped
- 4 large carrots, grated
- 5 baby leeks, chopped (2 shallots, or 1-2 leeks would work fine here)
- 1 inch knob of ginger, peeled and minced
- 2-3 whole cloves peeled garlic
- 2-3 small or 1 large kohlrabi, peeled and chopped
- 2 tsp sea salt
- 1/2 tsp per quart jar vegetable culture starter (or 1/4 cup whey)
- room temperature filtered water
- Peel and chop all the veggies into varying chunky sizes.
- Mince or grate the ginger
- Put all the veggies to a large bowl and top with 2 tsp sea salt.
- Mix around with your hands and let the salt draw out the water in the veggies.
- Use a funnel and fill 3 1-quart size mason jars, pressing down on the veggies with your fist.
- Add 1/2 tsp of vegetable culture starter to each jar and fill with room temp filtered water. Weigh the veggies down, if necessary with a piece of cabbage or other weight.
- Leave 1 inch headspace and screw lid on tightly.
- Leave at room temp for 1 week or longer then transfer to cold storage.
More Delicious Sauerkraut Recipes:
Purple Cabbage and Apple Fermented Sauerkraut Recipe from A Harmony Healing
Have you ever made up a kraut? What ingredients did you use?
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